Fruit contains essential vitamins that your body needs to stay healthy. Oranges and other citrus fruits, strawberries, apples, pears and many other fruits contain vitamins C, A and E which are important anti-oxidants, protecting your body from the damage caused by free radicals.
The bright colors of many fruits are also another source of the health benefits of fruit. The pigments that make blueberries blue and cranberries red are actually something called phytonutrients. Phytonutrients are extremely powerful antioxidants that help protect our bodies against cancer-causing free radicals and may slow down some of the effects of aging.
Combine lemon juice, honey, coconut, and raisins. Add mixture to oats and mix well. Fold in nuts. Spread mixture on to Teflex sheets (recipe makes 2 sheets) and dehydrate at 105 degrees for 12 hours.
Remove from sheets, cut into 1-inch squares and dehydrate on mesh at 10 degrees for another 4 hours or to desired consistency. (Recipe yields about 100 squares.)
In a food processor process 1/2 of the fresh and frozen bananas with a bit of lemon juice until blended as sorbet. Stir in lemon zest to taste. Place into a parfait glass. Repeat process in food processor with the remainder of the fresh and frozen bananas, add the fresh and frozen blueberries (keep some fresh out for decorating) garnish with fresh fruit and spearmint leaves and fresh ground nutmeg on top.
Cut up the flesh of the cantaloupe and honey dew into chunks, place in plastic bag and freeze until solid.
Blend the frozen melon chunks, lime peel and honey until the sherbet becomes smooth and fluffy.
Place the mixture in chilled sherbet glasses (or any bowl you prefer) and serve immediately. If necessary, this sherbet can be made just before the meal, then returned to the freezer to keep until dessert time. Serves 4.
In a food processor, process almonds until uniformly very fine. Gradually add the maple syrup, only enough until the almond meal holds together. Set aside. Blend mango pieces until smooth. Add lime juice, zest and dates and process until smooth. **Mango is very fibrous so be patient when blending.
In a parfait or wine glass, layer the crust mixture and the mango-lime mixture parfait style and serve.
Combine apple pulp, walnuts, maple syrup and cinnamon in food processor. Blend well.
Pinch off 1 Tbl amount and roll into balls. Flatten and place on mesh dehydrator sheets. Lightly sprinkle with cinnamon and vanilla powder to taste.
Dehydrate for 8-10 hours at 105 degrees.
Cut apples into chunks (with skin) - you'll need 4 cups of apple chunks for this recipe
Blend apples and water in blender. Blend until all the apples are broken down into a sauce.
Add raisins, cinnamon and lemon. Blend until smooth.
Taste test the mixture - check if it has enough cinnamon, or is it to thick - If it is too thick just add a little more water/apple juice.
Put all ingredients into a food processor and process to a sauce consistency. Recipe yields approx. 1 pint.
Slice apples less than 1/8" thick rings. Drop slices into a bowl of fresh or canned pineapple juice for sweeter crisps or lemon juice for more tart crisps
Spread slices on mesh sheet, sprinkle with cinnamon, and dehydrate for at least 36 hours (more or less depending on if you want them chewy or crispy).
Blend nuts, water & maple syrup at high for 2 minutes. Pour over individual servings of fresh berries.
Blend the almonds, water and honey all together until smooth. Strain through a fine strainer and chill overnight.
Take 1 cup of the almond "milk" you made last night and blend with the blueberries, bananas and orange until smooth.